Greek Chicken Salad Bowls are a bright and tasty meal packed with juicy grilled chicken, crisp cucumber, ripe tomatoes, fresh red onion, and tangy feta cheese. Everything is tossed with a zesty lemon and olive oil dressing that makes each bite pop with Mediterranean flavors. It’s a colorful, refreshing dish that feels light but filling.
I love making these bowls when I want something healthy but still exciting to eat. The combination of crunchy veggies and tender chicken makes it really satisfying, and the feta adds that perfect touch of creaminess. Plus, it comes together quickly, which is great for busy weeknights or a casual lunch with friends.
One of my favorite ways to serve this salad is over a bed of fluffy quinoa or with warm pita bread on the side to scoop up every last bite. It’s the kind of meal that feels special but doesn’t need a lot of fuss. I always look forward to leftovers too because the flavors get even better the next day!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for quick grilling. You can swap for thighs if you prefer juicier meat—just adjust cooking time slightly.
Quinoa or barley: Both add great texture and nutrition. Quinoa cooks faster and is gluten-free, while barley has a chewier bite. Feel free to use cooked rice or couscous too.
Greens: Fresh spinach or mixed greens give a nice base. I sometimes use arugula or romaine for a peppery or crunchy twist.
Feta cheese: Adds that classic tangy flavor. If you want dairy-free, try a sprinkle of nutritional yeast or omit it altogether.
Olives: Kalamata olives bring a salty depth. Black olives are milder; you can pick based on your taste or availability.
How Do You Grill Chicken So It Stays Juicy and Tasty?
Grilling chicken evenly without drying it out can be tricky. Here’s my simple method:
- Preheat your grill so it’s hot before adding chicken—this helps sear and lock in juices.
- Rub the chicken with olive oil and seasonings to add flavor and prevent sticking.
- Grill each side about 6-7 minutes; avoid flipping too often.
- Use a meat thermometer if you have one—165°F (75°C) means it’s done.
- Rest the chicken for a few minutes off the grill before slicing. This step lets juices redistribute, keeping the meat moist.
Equipment You’ll Need
- Grill or grill pan – I like using this because it gives the chicken nice grill marks and smoky flavor.
- Small mixing bowl – perfect for whisking up the dressing quickly and easily.
- Cutting board and sharp knife – essential for slicing chicken, vegetables, and herbs neatly.
- Meat thermometer (optional) – helps you check that the chicken is cooked through without overdoing it.
- Bowls for assembling – big enough to hold all salad components and make serving easy.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or tofu to make it vegetarian or seafood-based, keeping it light and protein-rich.
- Add chopped fresh herbs like parsley or mint for extra freshness and brightness.
- Mix in roasted red peppers or sun-dried tomatoes for a sweet and tangy flavor boost.
- Use crumbled goat cheese instead of feta for a richer, tangier taste.
Greek Chicken Salad Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper, to taste
For the Salad Base:
- 1 cup cooked quinoa or barley
- 2 cups fresh spinach or mixed greens
For the Toppings:
- ½ cup cherry or grape tomatoes, halved
- ½ cucumber, thinly sliced
- ¼ red onion, thinly sliced
- ⅓ cup Kalamata or black olives
- ½ cup crumbled feta cheese
For the Dressing:
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried dill or fresh dill, chopped
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. The chicken grills quickly, while you can get your salad base and toppings ready at the same time. It’s a perfect weeknight meal that’s fast and fresh!
Step-by-Step Instructions:
1. Preparing and Grilling the Chicken:
Start by heating your grill or grill pan over medium-high heat. In a small bowl, mix olive oil, dried oregano, garlic powder, and a pinch of salt and pepper. Rub this tasty mix evenly onto both sides of the chicken breasts. Now, place the chicken on the grill and cook for about 6-7 minutes per side, until the chicken is fully cooked and juicy inside. When done, take the chicken off the heat and let it rest for a few minutes.
2. Assembling the Salad Base and Toppings:
While the chicken is resting, divide the fresh spinach or mixed greens and cooked quinoa (or barley) equally between your serving bowls. Next, neatly arrange the sliced cucumber, halved tomatoes, sliced red onions, and olives in sections over the greens. Sprinkle on the crumbled feta cheese for that classic Greek flavor.
3. Finishing the Salad and Dressing:
Slice the rested chicken breasts into strips. Place these on top or in the center of each salad bowl. In a small bowl, whisk together the lemon juice, extra virgin olive oil, dill, and a pinch of salt and pepper to make your bright, fresh dressing. Drizzle the dressing over each bowl just before serving. You can toss the salad gently if you like, or leave it arranged for a beautiful presentation.
Enjoy your delicious, healthy Greek Chicken Salad Bowls!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before grilling. Pat it dry with paper towels to remove excess moisture for better grilling results.
Can I Prep This Salad Ahead of Time?
You can cook the chicken and prepare the grains a day ahead. Keep salad ingredients separate and assemble just before serving to keep everything fresh and crisp.
How Should I Store Leftovers?
Store any leftover salad and chicken in airtight containers in the fridge for up to 3 days. Keep the dressing separate until ready to serve to prevent sogginess.
Can I Substitute Other Greens or Grains?
Absolutely! Try romaine, arugula, or kale instead of spinach. For grains, cooked couscous, rice, or farro all work well as tasty alternatives.